I had a whole bunch of carrots come out of my garden & I felt like doing something different with them so in comes curry.
They were super yummy. I ate all of them myself. I actually don’t think they ever actually reached my dinner table. That’s a little embarrassing huh?
The moral of the story is make a lot!
2 pounds medium carrots, sliced into thirds on the diagonal
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
1/2 teaspoon kosher salt
- Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated.
- Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes.
- Taste and add more salt or pepper desired.